Jea's Sour Cream Walnuts Recipe

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	The Christmas holidays in Petaluma were filled with an array of activities, parties, church and school events, and it seemed as though there were perpetual open houses in the homes of all our friends. One of our favorite places was the Brydone-Jack home on B Street.. Jea had married Dr. Ernest Brydone-Jack, an oral surgeon, from a fine old Canadian family. "Doc" had moved to California bringing many of his family treasures. The Brydone-Jack family had entertained the Duke of Wales on his tour of Canada before World War l. The Duke would later become Edward, the King of England, briefly, but chose to give up the British throne to marry the rather plain looking twice divorced American born Wallis Simpson. When we dined at the Brydone-Jack house as children we ate on the same plates as the King of Enland had which delighted us. Jea was also a real free thinker for that time and one of the most interesting people in town. At Christmas she always kept little bowls of these walmuts out for her many visitors. 1 cup brown sugar 1/2 cup white sugar 1/2 cup sour cream dash salt 1 tablespoon vanilla 2 1/2 cups walnut halves
	Mix sugar and sour cream and in double boiler to 236 degrees or soft ball stage (when you drop a little in water it holds together but does not get hard.) Add 1 tablespoon vanilla and beat off heat until mixture starts to thicken. Add walnuts, mix gently on greased platter. Break into pieces and serve. *Enjoy with our 2005 Glissando.*

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